Insects: Alternative Protein Source for Human Diet

With a growing global population, substitute protein sources, in addition to traditional animal and plant-based proteins, will be required to meet global dietary protein requirements and assure world food safety. Insects have been suggested as a substitute protein dense food source that could be produced on a more economically viable and environmentally friendly commercial scale. Edible insects as a substitute for protein for human food and animal feed are appealing due to their low greenhouse gas emissions, high feed conversion efficiency, low land use, and ability to convert low value organic byproducts into high value protein products. Edible insects must be processed and transformed into delectable dishes. Food safety can be compromised by insect toxicity, pathogen contamination, spoilage during storage, and allergies. Consumer attitudes are a major issue in the Western world, and several strategies to encourage insect consumption have been proposed. Insects present a potential sustainable food source for humans due to their high nutritive value and ubiquitous presence. Insects can provide a reliable and sustainable source of high-quality animal protein once suitable species are identified and appropriate breeding methods are developed